Sweet Potato Biscuits
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,970.3
- Total Fat: 95.4 g
- Cholesterol: 246.7 mg
- Sodium: 2,886.0 mg
- Total Carbs: 253.3 g
- Dietary Fiber: 12.7 g
- Protein: 32.4 g
View full nutritional breakdown of Sweet Potato Biscuits calories by ingredient
Number of Servings: 1
Ingredients
Ingredients:
Sweet potato, cooked, baked in skin, without salt, 1 large (remove)
Buttermilk, lowfat, 2 fl oz (remove)
*Flour, white, 2 cup (remove)
Baking Powder, 3 tsp (remove)
Baking Soda, .5 tsp (remove)
Brown Sugar, 3 tsp packed (remove)
Butter, salted, 8 tbsp (remove)
1 tblp salt
1/2 tsp black pepper
pinch cayenne
Directions
Heat oven to 425 degrees;
Bake sweet potato; cool and scoop out flesh. Mash roughly and add buttermilk, mix very well, set aside. In a food processor add flour, baking powder, baking soda, brown sugar. cayenne, 1 tsp salt, 1/2 tsp black pepper and mix until well blended. Scatter cold butter cut into 1/2 inch cubes evenly over the flour mixture and pulse until resemble coarse cornmeal, about six 2-second pulses. Add the sweet potato mix in dollops and pulses until is just begins to come together, 10 to 15 2 second pulses. Knead gently on a well floured board, 3 or 4 times, until uniform and cohesive (minimal kneading desired. Pat into 8 inch circle one inch high.
Dip cutter into flour and cut out rounds of dough. Push any remaining scraps together, pat out again and cut. Bake until puffed, light golden on top and deep brown on the bottom, rotating baking sheet halfway through for even cooking. Cool 15 minutes and serve.
Serving Size: 10 to 12 2.5 inch biscuits
Number of Servings: 1
Recipe submitted by SparkPeople user SILVERLADY733.
Bake sweet potato; cool and scoop out flesh. Mash roughly and add buttermilk, mix very well, set aside. In a food processor add flour, baking powder, baking soda, brown sugar. cayenne, 1 tsp salt, 1/2 tsp black pepper and mix until well blended. Scatter cold butter cut into 1/2 inch cubes evenly over the flour mixture and pulse until resemble coarse cornmeal, about six 2-second pulses. Add the sweet potato mix in dollops and pulses until is just begins to come together, 10 to 15 2 second pulses. Knead gently on a well floured board, 3 or 4 times, until uniform and cohesive (minimal kneading desired. Pat into 8 inch circle one inch high.
Dip cutter into flour and cut out rounds of dough. Push any remaining scraps together, pat out again and cut. Bake until puffed, light golden on top and deep brown on the bottom, rotating baking sheet halfway through for even cooking. Cool 15 minutes and serve.
Serving Size: 10 to 12 2.5 inch biscuits
Number of Servings: 1
Recipe submitted by SparkPeople user SILVERLADY733.